Cauliflower and lentil spread

Ingredients for 1 servings:

• 150 g cauliflower florets, fresh or frozen
• 50 g onion(s)
• 1 medium-sized garlic clove(s)
• 100 g lentils, red
• 2 tbsp rapeseed oil
• ¼ tsp basil, dried
• 30 g tomato paste
• 1 tsp mustard, medium hot
• ½ tsp smoked paprika powder
• ½ tsp sugar
• ½ tsp smoked salt
• some Pul Biber
• some lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Steam the cauliflower florets in very little water until tender, remove, and drain. Finely dice the onions. Chop the garlic. Heat the rapeseed oil and fry the onions. Add the garlic and fry gently. Deglaze with about 50 ml of water and add the red lentils and basil. Bring the water to a boil and cook the lentils over low heat until very soft. Stir frequently and add a little water if necessary. The liquid should be completely absorbed or evaporated. Transfer the lentils to a container. Add the cauliflower florets, tomato paste, mustard, paprika, and sugar, and puree with a hand blender. Season the spread with smoked salt, Pul Biber, and lemon juice.